Medallions with Port and Blueberries

 

Ingredients

 
  • 454 g (1 lb cut into 4 medallions) veal tenderloin medallions
  • 30 ml (2 tbsp.) olive oil

Marinade

 
  • 60 ml (4 tbsp.) vegetable oil
  • 125 ml (1/2 cup) blueberries
  • 4 rosemary leaves
  • 60 ml (4 tbsp.) Porto
  • 30 ml (2 tbsp.) fresh garlic, minced
  • 30 ml (2 tbsp.) ground pepper 
 

Preparation

  1. In a shallow dish, mix all ingredients and add medallions. Cover and marinate at least 2 hours in refrigerator.
  2. Remove medallions from marinade and drain. Set aside remaining marinade.
  3. In a skillet, heat olive oil and cook medallions over medium high heat for 3-4 minutes on each side.
  4. Remove medallions from skillet and keep warm.
  5. In another skillet, bring marinade to a boil, and pour marinade directly over medallions.
  6. Serve medallions with a mesclun salad and seasonal vegetables.